PECAN SWEET POTATO BREAD
Moist delicious way to use up excess sweet potatoes or yams after the holidays. This is so delicious that it disappeared within minutes. Wrap in aluminum foil to keep the moisture in. Ideally, refrigerate the loaves for 2 hours or more before serving; or can be frozen and served later. Just remove from freezer and allow to thaw while still covered at room temperature for about 4 hours before serving.
Provided by JENSGEMS
Categories Bread Quick Bread Recipes
Time 3h25m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
- Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
- Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
- Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 49.2 g, Cholesterol 85.3 mg, Fat 22.4 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 10.2 g, Sodium 357.9 mg, Sugar 33 g
SOUTHERN SWEET POTATO BREAD WITH PECANS
A fragrant southern style quick bread. Perfect for the holidays.
Provided by Tanja Miller
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
- In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
- Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 38.7 g, Cholesterol 31.2 mg, Fat 16.9 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 2.1 g, Sodium 149.5 mg, Sugar 22 g
SWEET POTATO CASSEROLE WITH PECANS
You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.
Provided by Mienna
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
- Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
- Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
- Bake in preheated oven until pecan topping is hard, about 1 hour.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 64.2 g, Cholesterol 47.7 mg, Fat 18.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 44.5 g
SWEET POTATO PECAN BREAD
Make and share this Sweet Potato Pecan Bread recipe from Food.com.
Provided by southern chef in lo
Categories Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Combine the sugar, water, oil, eggs, and sweet potatoes mix good.
- Add dry ingredients and mix to combine; add pecans and mix well.
- Divide the dough into 2 greased loaf pans.
- Bake at 350°F for 50 minutes.
- Cool in pans before removing.
SWEET POTATO BREAD WITH PECANS
Steps:
- Preheat oven to 350 degrees F.
- Combine sugar, water, oil, eggs, and sweet potatoes and mix thoroughly. Add dry ingredients and mix to combine. Add pecans and mix well. Divide between 2 greased loaf pans and bake for 50 minutes. Cool in pan to room temperature.
SWEET POTATO PECAN BREAD
I found this recipe in The Ultimate Bread Machine Cookbook. It has a sweet touch without all the sugar.
Provided by TishT
Categories Breads
Time 2h10m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Place all ingredients in machine as per your machines order and instruction.
- Push start.
- Use raisin bread cycle, adding fruit and nuts at beep.
SWEET POTATO PECAN BREAD (ABM)
A slightly sweet bread good for breakfast, toast or with tea. From The Ultimate Bread Machine book. I use chopped dried cherries or dried cranberries, but the original recipe used raisins. Cook time depends on machine brand.
Provided by Outta Here
Categories Yeast Breads
Time 4h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients except cherries (raisins) and pecans in bread machine pan in order recommended by manufacturer.
- Set on raisin bread setting. When machine beeps, add cherries and pecans.
SWEET POTATO PECAN BREAD (ABM)
300 Best Bread Machine Recipes 2 pound loaf. Canned yams are perfectly acceptable to use in this loaf. Make sure the mashed sweet potato is at room temperature.
Provided by dicentra
Categories Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Place all ingredients except pecans and raisins in machine in order recommended by the manufacturer. Select sweet cycle.
- Add pecans and raisins at the "add ingredient" signal.
Nutrition Facts : Calories 3080.9, Fat 86.3, SaturatedFat 10, Cholesterol 6, Sodium 4248.3, Carbohydrate 511.9, Fiber 30.1, Sugar 106.9, Protein 71.2
SWEET POTATO PECAN BREAD PUDDING
One glance at the title of this recipe and my heart went pitter-pat :) From North Carolina Sweet Potato Commission.
Provided by Pinay0618
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Pierce potatoes with a small knife or fork. Place on a baking sheet and roast in the oven until potatoes are soft when pierced, about 45 minutes.
- (Or, to microwave, pierce potatoes and place in a microwave-safe dish; microwave on high about 6 minutes per pound.) Do not overcook. Let cool. When cool enough to handle, peel potatoes then cut them into 1- to 1 1/2-inch pieces. There should be about 4 cups. Reserve 2 cups; mash remaining potato pieces with a large spoon or potato masher.
- In a large bowl, combine mashed sweetpotatoes, milk, cream, sugars, raisins, pecan pieces, butter, eggs, egg yolks, salt, cinnamon and ginger; mix well. Add reserved potato pieces and bread cubes; mix gently just until moistened.
- Pour into a buttered 11 x 7 x 2-inch baking pan. Cover with foil. Set a larger pan on middle rack of oven and place filled baking pan in it. Add enough hot water to larger pan to come halfway up the sides of the smaller pan.
- Bake in 350 degree F. oven until knife inserted in the center of pudding comes out clean, about 45 minutes. Remove foil and let top brown slightly, about 5 more minutes. Remove from water and cool to room temperature, or keep warm until ready to serve. Cut into squares; if desired, top each portion with a dollop of Maple Whipped Cream.
- In medium bowl, beat cream with an electric mixer on high speed until soft peaks form. (It helps to chill bowl and beater before whipping). Add syrup; whip until incorporated. Refrigerate until ready to serve or up to 1 hour.
Nutrition Facts : Calories 1231.1, Fat 65.9, SaturatedFat 35.5, Cholesterol 422.8, Sodium 1377.6, Carbohydrate 143.4, Fiber 6.5, Sugar 59, Protein 20.5
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